Ingredients:

  • All-Purpose Flour: 250g (2 cups)
  • Baking Soda: 1 tsp (5ml)
  • Baking Powder: 1 tsp (5ml)
  • Ground Cinnamon: 1 tsp (5ml)
  • Ground Ginger: ½ tsp (2.5ml)
  • Ground Nutmeg: ¼ tsp (1.25ml)
  • Salt: ¼ tsp (1.25ml)
  • Canned Pumpkin Puree: 225g (1 cup)
  • Granulated Sugar: 150g (¾ cup)
  • Light Brown Sugar: 50g (¼ cup, packed)
  • Vegetable Oil: 80ml (⅓ cup)
  • Eggs: 2 large
  • Vanilla Extract: 1 tsp (5ml)
  • Black Treacle: 1 tbsp (15ml) - optional
  • Cream Cheese: 115g (4 oz), softened
  • Granulated Sugar: 30g (2 tbsp)
  • Egg Yolk: 1 large
  • Vanilla Extract: ½ tsp (2.5ml)

Instructions:

  1. Preheat oven to 200°C (400°F, Gas Mark 6). Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and treacle (if using).
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are fine!
  5. In a medium bowl, beat together softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract until well combined.
  6. Fill each muffin liner about ¾ full with pumpkin batter.
  7. Drop a spoonful of cream cheese mixture onto the top of each muffin.
  8. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter. Be careful not to over-swirl!
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.